Lamb tajine with dates and apricots

Melting lamb and perfumes of spices ... Wake the taste buds of young and old.


  • For 4 people :
  • 1 kg leg of lamb
  • 250 g of dates
  • 250 g dried apricots
  • 30 g of pine nuts
  • 2 onions
  • 2 cloves garlic
  • 1 C. chopped ginger
  • 1 bunch of coriander
  • 1 C. coffee turmeric
  • 1 C. coffee saffron
  • 1 cinnamon stick
  • 2 tbsp. honey
  • olive oil
  • salt
  • pepper


Cut the leg into large dice. Pit the dates. Put the apricots to inflate in a little warm water. Peel the onions and cut them into strips. Peel the garlic and chop it. Wash and chop coriander. In a heavy-bottomed pot or tajine dish, brown the pieces of meat in a little oil. Reserve them and fry the onion and garlic. Put the meat back with ginger, saffron, turmeric and half of the coriander. Salt, pepper and cover with cold water. Simmer on a low heat for 40 minutes under cover. Add the dates, apricots, cinnamon and honey and simmer for 15 minutes. Toast the pine nuts in a pan. Serve tajine sprinkled with pine nuts and coriander.